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Gluten-free Carrot Muffins

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Gluten-free Carrot Muffins

Okay… I just have to share this recipe with the world, because it’s the best muffins I’ve ever had. Ever! It’s gluten-free of course, carrot muffins, with icing INSIDE the muffins! I didn’t even know it was possible, so credit to The Delicious Life for educating me. Here’s what you’ll need:


Icing inside. Genius! And SO easy.

Ingredients for the batter

  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/2 cup chickpea flour
  • 1/4 teaspoon guar gum
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 3 eggs (3 whites, 2 yolks)
  • 1 stick butter, melted
  • 1 1/2 cup grated carrots
  • 1/2 cup raisins

Ingredients for the frosting

  • 4 oz cream cheese
  • 1 egg yolk
  • 1/2 cup powdered sugar*
  • 1/2 teaspoon vanilla

* Powdered sugar is made with cornstarch. There are a few brands, like 365 Organic, that make it with tapioca starch instead and that’s what I use.

Preheat oven to 350F.

The recipe is pretty straight forward. Mix all the dry ingredients in a large bowl (potato starch to sugar, on the list). Add three eggs – well… 3 egg whites, 2 egg yolks; keep the extra egg yolk for the icing. Add a stick of melted butter and mix well, until the batter is a perfect consistency.

Add the carrots and the raisins. Note that for the raisins to be perfect, they need to be rehydrated in warm water for ten minutes before mixing them in the batter.

And this is how you put icing inside a muffin.

Pour the batter evenly in a muffin tray. I like using muffin tins; it’s really easy to clean up.

For the frosting, mix all the ingredients in a food processor. Plop about half a Tablespoon of the frosting into the center of the batter for each muffin. The batter will bake over the frosting because of the difference in density. Genius!

Bake about 25 minutes, or until perfectly golden.

Gluten free key lime cake

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Gluten free key lime cake

A friend of mine made a key lime cake last week and asked me if I could come up with a gluten-free version. I was pretty excited at the challenge, and even more excited at the result. I liberated his cake from the evil gluten, and it was really quite delicious! He used a box of lemon cake for the base, so I was a little lost at where to start. I found inspiration looking at this recipe.

My friend’s cake turned green because of the packet of lime jello used for flavor.

Ingredients for the cake:

  • 1 cup brown rice flour
  • 1/4 cup chickpea flour
  • 1/4 cup millet flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 Tablespoon guar gum
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup red palm oil*
  • 1 teaspoon vanilla
  • 1 Tablespoon lemon zest
  • 4 eggs
  • 2 cup sugar
  • 1/2 cup orange juice
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon tapioca starch
  • 1 small packet of lime jello

* I use red palm oil because I believe it’s one of the healthiest oils out there. However, it’s an ingredient that is hard to find; I buy mine online. Other good oils you may use would be olive oil, coconut oil or high oleic safflower oil.

Ingredients for the glaze:

  • 3/4 cup powdered sugar*
  • 1/2 cup lime juice

* Powdered sugar is made with cornstarch. There are also a few brands, like 365 Organic, that make it with tapioca starch instead and that’s what I use.

Even if I also used a small packet of lime jello for my cake, it stayed yellow. I believe the rich color of red palm oil overwhelmed the green.

Ingredients for the icing:

  • 1 stick unsalted butter, softened
  • 80z cream cheese, softened
  • 1 teaspoon vanilla
  • 1 1/2 cup powdered sugar*

Now that you have all the ingredients you need, preheat the oven to 350F. You will need three large mixing bowls for the next step.

In the first bowl, mix your flours, starches, guar gum and salt.

Eggs and sugar, flours and oil mixtures.

In the second bowl, mix in the milk, palm oil, vanilla and lemon zest.

In the third and largest bowl, whisk the eggs and gradually add all the sugar, until it is smooth and not grainy.

Now, slowly add some of the flour mixture to the eggs and sugar, mix well, add some of the oil mixture, mix well. Repeat until all the flour and oil has been incorporated to the eggs and sugar, starting and ending with the flour.

The bubbles and fizzles help make the cake more airy.

In a glass, mix in the baking soda and tapioca starch. Add the orange juice and mix well so it’s bubbling. Add that to the cake batter and fold it in (baking soda, starch and an acid is what I use instead of baking powder since that is made with corn starch, which I don’t eat).

Finally, add the lime jello packet and mix well. Don’t worry if it turns a weird color. Pour the batter in two cake pans that were previously greased, lined with parchment paper and greased some more. Can’t have this delicious cake stick!

Put it in the preheated oven for about 45 minutes. At around 35 minutes, you can take it out and poke a few holes in the middle with a toothpick so it all cooks evenly.

Divide the glaze evenly between the two cakes.

When it’s ready, take it out of the oven, put it on a cooling rack, or two plates, and let it sit for 10 minutes or so. Meanwhile, prepare the lime glaze. It’s pretty easy. Just whisk the powdered sugar and lime juice. Poke some holes in the cake so it soaks in the glaze really well and pour it in.

Make sure to cover it and keep it refrigerated.

Now for the frosting! It’s also pretty easy. Just put the butter, cream cheese, vanilla and powdered sugar in the food processor and pulse it a few times, until it’s smooth and nicely combined. Using a spatula,  generously frost the top of one of the cakes. Put the other cake on top and frost everything some more.

My only complaint about this cake is the amount of sugar going in it. It doesn’t taste too sweet; it really is a wonderful combination with the tartness of the citrus. But it’s still over 4 cups of sugar! Oh well, it’s okay to treat yourself once in a while and this cake is definitely a good way to do it.

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